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Bodacious Black Bean Burgers

This black bean burger recipe is one of my favorites! I eat them all the time. I’m completely hooked on them. For some it’s chocolate, I like black bean burgers. Even better than beef ones. There it is. I confess.

These are hundreds of times better than the frozen kind. You know the ones that taste like their made from the same stuff their boxed in? You don’t have to be a vegetarian to like these. Even my Dad (surprise!) loves these and he is very into Beef. He loves his burgers.

I like to make up a double batch and freeze them. But they don’t last long…They call out for me to eat them, and since their fairly healthy…I do…For breakfast, elevens, lunch, afternoon tea, supper, dinner, snack! I can’t stop until their all gone. There is something about them that is totally addictive and so satisfying.

These ‘faux’ burgers are quick and easy to make, cheap, and especially good for you. They have a hearty, smoky flavor that is enhanced from the spicy Chipotle peppers, which can be left out if you’re not into fiery heat. Speckles of sharp cheddar cheese and green onion run throughout. They have great texture; crispy and crusty on the outside, soft yet firm in the middle. And they hold up well, no crumbling. Serve these on a bun loaded with fixin’s and trick the carnivores in your family – they will end up loving them without missing the meat!

Chipotle Black Bean Burgers

(by Reeni)

1 can Black beans, drained and rinsed, a 1/4 cup of them set aside

1/2 cup green onion, chopped

3-4 chipotle peppers in adobo and 1-2 tablespoons of the sauce, smashed with a fork into a paste

3/4 cup shredded cheddar cheese

1 egg, beaten

1/3 – 1/2 cup seasoned bread crumbs

1/4 cup ketchup or barbecue sauce

1/2 teaspoon Chile powder

1/2 teaspoon Cumin

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1. In a large bowl mash the beans with a potato masher.* Add in all of the ingredients including the whole beans set aside. Mix well. They will be sticky. Form into four patties and cover with saran wrap or wax paper. Let firm up for a half an hour in the fridge.

2. Cook on a George Foreman grill about 5 minutes or fry in a large skillet sprayed with baking spray or lightly coated with oil. They may be too fragile to put right on an outdoor grill, I’ve yet to cook them this way.

3. Serve on a soft bun with onion, avocado and mayonnaise or with your favorite fixings.

*I use a potato masher to smash the beans but if you’d like to use a food processor that is fine, too. Just be sure not to turn the beans into soup, chop them up coarse.